• Preheat oven to 180°C.
• Grease 16 cupcake moulds or like me 8*8 mould
• Add the dates and water in a pan boil.
• Once it boils remove from heat. Add and stir the baking powder set aside for 10 minutes.
• Blend until almost smooth. Cool for 10 minutes.
• Sift the cocoa (if using), self-rising flour.
• Beat the butter and sugar till light and fluffy in a large bowl.
• Add the curds and beat well.
• Stir in the sifted flour, the dates mixture and the chocolate and the cashew nuts. reserve a few of the chocolate and cashew nuts for the top.
• Transfer to a batter to the mould. Tap sharply on the platform to get rid of any air bubbles. Add the chocolate and cashew nuts on top.
• Bake in the oven 25 minutes or till done. The best test, I feel, is when the skewer inserted in the center comes out clean.
• Transfer the mould on the rack. Let it stand for 10 minutes then remove the cakes from the mould

Notes:

• Make your own self-rising flour: 1 Cup Maida or all-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt.
• Add 3 eggs if you want to make it with eggs.